Make the dough:
1. Mix flour, baking powder, and salt in a bowl.
2. Add yogurt and olive oil. Stir until it forms a shaggy dough.
3. Knead on a floured surface for 2–3 minutes until smooth.
4. Cover and let rest 15–20 minutes (no yeast, so short rest is fine).
Prep the herby yogurt:
1. Mix yogurt, garlic, lemon juice, herbs, salt, and pepper.
2. Drizzle in olive oil. Chill until ready to use.
Blister the tomatoes:
1. Heat a skillet over high heat.
2. Add oil, then the cherry tomatoes.
3. Let them char and blister, shaking occasionally, about 5–6 minutes.
4. Hit them with a pinch of salt and set aside
Caramelize the onion (or quick-fry for a crispier hit):
1. In the same skillet, lower heat to medium.
2. Sauté onion in olive oil until soft and golden (8–10 mins). Salt lightly.
Roll and cook flatbreads:
1. Divide dough into 2 balls. Roll each into a ~8-inch round.
2. Brush with olive oil and sprinkle one side with za’atar.
3. Cook on a hot dry skillet, za’atar-side up, 2–3 minutes each side until golden and puffed.
Assemble:
1. Lay flatbreads za’atar-side up.
2. Top with caramelized onions and crumbled feta.
3. Add blistered tomatoes.
4. Drizzle generously with herby yogurt.

Optional: Finish with more herbs, a squeeze of lemon, or a chili flake hit if you’re bold.